Deviled Eggs with Fried Capers are a delicious and easy recipe for your next party or potluck. A classic deviled egg recipe is made with mayonnaise, mustard, and vinegar, but there are endless ways to customize them. Here we are adding some fried capers for a salty crunch.
These Deviled Eggs make an easy appetizer or party snack, perfect as the holidays approach! Plus, they can be made in advance and need just a handful of ingredients, most of which you probably already have.
With my top tricks for how to get the perfect hard boiled egg that is easy to peel, you will be on to a winner with this delicious appetizer!
Deviled eggs are a classic dish that can be enjoyed anytime. Whether you're hosting a party or want to make a tasty snack, these eggs are sure to please. Making deviled eggs is easy, and you'll be a pro with our hard boiled egg tips.
The perfect deviled egg starts with the perfect hard boiled egg!
How to cook hard boiled eggs?
I use my tried, tested, and trusted method for cooking eggs.
Place the eggs in a pan of cold water, add a lid and bring the water to a boil over high heat. Once the water is boiling, remove the pan from the heat, but don't lift the lid. Leave the eggs off the heat with the lid on for 10 minutes, then plunge them into iced water. This method will give you fully cooked hard-boiled eggs without the unappetizing grey/green ring that overcooked eggs get.
How to peel a hard boiled egg easily?
The best way to peel a hard boiled egg is to put it into a bowl of ice-cold water as soon as it's done cooking. This will stop the cooking process and make the egg easier to handle.
To peel the egg, start by tapping it gently all over with a spoon. This will create little cracks in the shell, making it easier to remove. Then, using your fingers, start peeling at the big end of the egg, where the air sac is located. The shell should come off fairly easily. If not, just give it another tap with the spoon.
Once you've removed the shell, you can rinse the egg under cold water to get rid of any bits of shell that may be clinging to it.
How to store hard boiled eggs?
Hard boiled eggs can be stored in the fridge for up to a week. Just ensure they're in a covered container, so they don't dry out.
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How to make Deviled Eggs with Fried Capers
Once you have cooked and peeled your eggs, cut them in half lengthwise and carefully remove the yolks, being mindful not to break the egg whites. I find the easiest way to do this is to hold the egg half in one hand and use a finger and a thumb to gently pull the white apart from the yolk, then use a small spoon for popping the yolk out.
Place the yolks in a small bowl and the egg whites on a serving platter or plate. Use a fork to break the egg yolk into small crumbs. Add mayonnaise, mustard, vinegar, salt, and pepper to the yolks. Mix everything until it's smooth.
Spoon the yolk mixture into the egg whites. You can use a piping bag if you want to be extra fancy or use a spoon, as I did. Garnish with the crispy fried capers and a little fresh herb. We used fresh chives, but you could use parsley, dill, or oregano.
What are capers?
Capers are a staple ingredient in many Mediterranean dishes. They are the unripened flower buds of the caper plant, which is part of the mustard family. The plant is native to the Mediterranean and has been cultivated for centuries.
Capers are usually preserved in vinegar or brine or packed in salt-their piquant flavor pairs well with egg, fish, poultry, and veggie dishes.
They are ready to eat straight from the jar, although rinse them first if you buy the salted ones. Or you can add them to sauces or pasta dishes.
Or try frying them to get crunchy salty bursts!
You can find capers in the pickle aisle of most grocery stores. They are usually with pickled onions, olives, and jarred peppers.
How to fry capers
To fry capers:
- Remove the capers from the jar and pat them dry with kitchen paper.
- Heat some oil in a saucepan and add the capers.
- Fry them for a few minutes until they are crispy.
- Drain the fried capers on some kitchen paper, so they stay crisp.
- Resist the urge to eat them before you add them to your dish!
Enjoy x
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Get the Recipe
Deviled Eggs with Fried Capers
Ingredients
For the capers
- 1 jar capers, drained and patted dry (see note 1)
- ¾ cup oil, canola/vegetable (see note 2)
For the eggs
- 12 large eggs
- ⅓ cup mayonnaise
- 2 teaspoon Dijon mustard
- 1½ teaspoon apple cider vinegar
- ¼ teaspoon salt , more to taste
- ¼ teaspoon pepper , more to taste
- fresh herbs, optional garnish (see note 3)
Instructions
To fry the capers
- Heat the oil in a saucepan and add the capers.¾ cup oil, canola/vegetable1 jar capers, drained and patted dry
- Fry them for 2 minutes until they are crispy.
- Drain the fried capers on some kitchen paper, so they stay crisp.
For the eggs
- Place the eggs in a pan of cold water, add a lid and bring the water to a boil over high heat.12 large eggs
- Once the water is boiling, remove the pan from the heat, but don't lift the lid. Leave the eggs off the heat with the lid on for 10 minutes.
- While the eggs are standing, prepare a bowl of ice water.
- Once the eggs are cooked, remove them from the hot water with a strainer and place them into the iced water.
- Peel the eggs carefully and rinse under cold water to get rid of any bits of shell that may be clinging to them.
- Cut the eggs in half lengthwise and carefully remove the yolks. Place the yolks in a small bowl and the egg whites on a serving platter or plate.
- Use a fork to break the egg yolk into small crumbs. Add mayonnaise, mustard, vinegar, salt, and pepper to the yolks. Mix everything until it's smooth. Taste your mixture and add more salt and pepper or as needed.⅓ cup mayonnaise2 teaspoon Dijon mustard1½ teaspoon apple cider vinegar¼ teaspoon salt¼ teaspoon pepper
- Spoon or pipe the yolk mixture into the egg whites.
- Garnish with the crispy fried capers and a little fresh herb.
Notes
- You can find capers in the pickle aisle of most grocery stores. They are usually with pickled onions, olives, and jarred peppers. You will need a small jar. Around a 3 floz or 110g jar)
- When you have fried the capers the oil will have a wonderful subtle caper flavor. Once cooled, keep the oil in the refrigerator and use it for salad dressings or pasta sauces.
- The fresh herbs are totally optional. You could use chives, parsley, or oregano.
Nutrition
Nutrition is per serving
Jennifer says
Fried capers! I didn't know such a thing existed but they were the perfect little briny, salty, crunchy top on these creamy and delish deviled eggs! A new favorite!
Sonia says
These deviled eggs are amazing! The fried capers give them an unexpected crunch and add s briny sharpness to the flavor! They were a hit! Thanks for the recipe.
Sonia says
I really like this twist on the classic deviled eggs! I love capers and they add a very interesting and surprising salty and briny note! Great recipe! I will definitely make it again.
k says
Fried capers?! What an awesome twist of texture and flavor to a deviled egg! Just tested these for a New Year's Eve appetizer!
Elizabeth Swoish says
The fried capers were so delicious. Everyone raved about how unique this was. Thanks for a great recipe!
Lauren says
The fried capers are so good. I want to eat them on everything!
Robin says
I love fried capers so much. What a great idea putting them on deviled eggs. Delicious!